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🍽️ Spicy Rice with Tuna

724 kcal · 30 min · 4 servings

Ingredients

• 300 g long-grain rice
• 1 bunch spring onions
• 1 tsp freshly grated ginger
• 1 tbsp oil
• 400 ml coconut milk (1 can)
• salt
• 250 ml vegetable broth
• 2 tsp Thai curry paste
• 300 g fresh tuna
• 500 g tender spinach
• 2 tbsp chopped parsley
• 2 tbsp oyster sauce (Asian market)
• 1 tbsp lemon juice

Instructions

1. 1. Rinse the rice thoroughly in a sieve under cold running water and then let it drain. Trim and wash the spring onions and cut them into thin rings.
2. 2. Heat the oil in a pot and sweat the spring onions and ginger over medium heat, stirring occasionally. Add the rice and sauté briefly, then add the coconut milk and vegetable broth. Stir in the curry, season with salt, and cook covered on low heat for about 15 minutes.
3. 3. Rinse the tuna, pat it dry with a kitchen towel, and cut it into bite-sized pieces. Wash the spinach, let it drain, and chop it roughly.
4. 4. Mix the spinach and tuna into the rice and cook covered for another 5 minutes until the spinach has wilted. Stir gently. Season the rice with oyster sauce and lemon juice and serve with chopped parsley.

Nutrition per serving

• kcal: 724
• Protein: 29 g · Fett/Fat: 37 g · Carbs: 68 g